Low Carb Paleo Banana Bread with a Walnut Crumb

Banana bread is one of the most incredible comfort foods, but this version is even better because it is low-carb, paleo-friendly, gluten-free, and dairy-free! This paleo banana bread consists of an incredibly moist cake and a toasty, crunchy walnut crumb. Pair it with your favorite coffee for a tasty morning meal.

Are bananas low carb?

One banana has around 25g of carbs, meaning it is not low-carb if eaten all at once. However, when 2 bananas are divided into 12 slices, like in this recipe, only 4 g of carbs are added to each slice. With that said, you can add or reduce the number of bananas used according to your carb intake preference.

Can you omit the bananas from this low-carb recipe?

Absolutely! While the bananas moisten this paleo bread and add fiber and nutrients, you can definitely omit them to cut back on carbs. In place of each small banana, add 1/4 cup of coconut yogurt. Also, increase the banana extract by ½ - 1 tsp to get a distinct banana flavor.

What type of banana extract should you use in paleo recipes?

Not all extracts are paleo-friendly, so choosing the right one is extremely important if you are on a strict paleo diet. Banana essence or artificial banana flavoring is not allowed on a paleo diet. However, pure banana extracts derived from bananas are.

Can you omit the walnuts from the crumb?

While the almond meal provides enough crunch, the crushed walnuts add a beautiful flavor when toasted. A great substitute would be pecans, which would add a lovely caramel flavor to this low-carb banana bread. If you have neither, then you can leave it out.

What is the best way to store this cake?

Once it has completely cooled, you can store this cake in an airtight container at room temperature for up to 3 days. However, it is best consumed fresh since storing it in a closed container will slightly soften the crumb.

What is cream of tartar?

Cream of tartar is the powdered form of tartaric acid, and it is an organic acid found naturally in many plants. Amongst other uses, this component is used as a leavening agent when combined with baking soda. This component is paleo-friendly, but if you don’t have some on hand, A suitable replacement in baking is 2 teaspoons of vinegar or lemon juice for every 1 teaspoon of cream of tartar.

Net Carbs

6.4 g
Fiber

3 g
Total Carbs

10.2 g
Protein

5.8 g
Fats

22.5 g

253 cals

Quantity

Serving Size

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Banana

2 small - 6" to 6 7/8" long
Raw egg

2 medium
Yogurt substitute (dairy free), plain, coconut milk based

0.25 cup
Avocado oil

0.25 cup
Coconut milk

0.25 cup
Banana Extract

1 tsp
Almond flour

2 cup
Erythritol Granulated

0.5 cup
Baking soda

0.5 tsp
Cream of tartar

1 tsp
Cinnamon

1 tsp
Salt

0.25 tsp
Vanilla extract

1 tsp
Coconut oil

3 tbsp
Walnuts

0.5 cup, chopped
Powdered Erythritol (Icing Sugar)

1 tbsp

Step 1

Preheat your oven to 350F/ 180C and line a loaf pan with parchment paper. To make the walnut crumb, add ¼ cup almond flour, crushed walnuts, melted coconut oil, and powdered erythritol to a bowl. Mix to combine, and set the bowl aside.
Step 2

To a bowl, add the bananas and mash them until soft. Add the oil, eggs, coconut yogurt, coconut milk, vanilla extract, and banana extract. Whisk until incorporated.
Step 3

To another bowl, add 1 ¾ cup almond flour, granulated erythritol, baking soda, cream of tartar, cinnamon, and salt. Whisk to combine. Pour the wet ingredients into the dry ingredients and fold until incorporated.
Step 4

Pour the batter into the lined loaf pan. Crumble the walnut crumb dough over the batter. Transfer the pan to the oven.
Step 5

Bake for 45-60 minutes, or until an inserted toothpick comes out dry. If the crumb starts browning too fast, cover it with aluminum foil. Take the pan out of the oven and place it on a cooling rack.
Step 6

Cut the banana bread into 12 slices. Serve immediately or store it for later. Serve it on its own or with a cup of coffee or tea.